Daily Grub

Your local vegan restaurant, Daily Grub, is now serving dinner Tuesday through Saturday from 5:30-9 p.m. The restaurant, at 20th and Pierce, used to be exclusively a lunch spot, serving sopes, soups and fresh juice to diners on weekdays. Check out dailygrubomaha.com. Shawn Robinson, of Urban Wine Co. origins, and his partner Lila Anderson are opening another wine-focused restaurant called Nosh Wine Lounge about five blocks due north of UWC (at 10th and Dodge). The menu will focus on appetizers and feature up to 80 wines by the glass, plus bottle service. The restaurant is slated to open in February. Visit noshwine.com. — Lainey Seyler Comments? Questions? Want more? Check out our...

entered on 11/03/10 at 07:47 PM | read more »

Thai Love

Laos Thai Restaurant serves homemade fare, made with love Love is one of the secret ingredients in Darunee Watkins’ dishes. “I like to cook,” she says. “Some people say my food tastes good; I put my love in there. When you love something, you put more attention in it.” Watkins owns, cooks and loves at Laos Thai Restaurant on S. 24th St. between J and K. Ten years ago an ethnic grocery selling specialty Thai and Lao foods opened in the space. Three years ago, Watkins’ friend expanded the grocery to include the current restaurant. Watkins worked in the restaurant, learning to cook from her friend who turned the operation over to Watkins when she had to relocate to New...

entered on 10/27/10 at 07:30 PM | read more »


Last week Wal-Mart announced it’s launching a global initiative to up its commitment to sustainable agriculture by including more local meat and produce in its stores. “Grocery is more than half of Wal-Mart’s business,” Michael T. Duke, president and chief executive told The New York Times. “Yet only four of our 39 public sustainability goals address food.” Some of the initiatives include selling $1 billion in food sourced from 1 million small and medium farmers, sourcing only beef that doesn’t contribute to the deforestation of the Amazon, and asking suppliers to divulge the amount of water, energy, fertilizer and pesticides used per unit of food...

entered on 10/27/10 at 07:27 PM | read more »

Monkeys and Mojitos

A conversation with Zane Lamprey Comedian Zane Lamprey has what many would call a dream job: for years he’s traveled to far-flung locations to throw back a few (or more than a few) drinks with the locals for his television show “Three Sheets.” His enthusiasm and good humor earned him the nickname “The Indiana Jones of Alcohol,” a term he’s still not quite used to. “I don’t know where that came from,” he says, calling from his home in Los Angeles. “I don’t know who said that. It used to be ‘World Drinking Ambassador’ and then the Indiana Jones … it’s pretty accurate, I guess. I’ve come face to face with a cobra, except mine was dead and floating in...

entered on 10/20/10 at 08:43 PM | read more »


Author Katherine Leiner will be at the Novel Idea Bookstore, 118 N. 14th St. in Lincoln, this Wednesday, Oct. 27, to promote her new book GROWING ROOTS: The New Generation of Sustainable Farmers, Cooks and Food Activists. The book is a collection of interviews, color photographs and recipes from young people nationwide who are committed to edible sustainability. The free event starts at 7 p.m. — Kyle Tonniges

entered on 10/20/10 at 07:57 PM | read more »


In last issue’s cover story, “Home Grown,” about the Stored Potential installation, written by myself and art writer Sarah Baker Hansen, we failed to mention the hard work Lori Tatreau put into putting the installation and dinner together. Tatreau worked endlessly to connect chefs, farmers, artists and a great staff of volunteers. Feeding 500 people four courses was no small task, and Tatreau worked with Anne Tremble for months on the project. Colleen Cleek, owner of the Classy Gourmet, is closing the doors of her home-chef cooking school. The one-time contestant on “Hell’s Kitchen” is managing the Patriot Club at Offutt Air Force Base and will host her final classes at her...

entered on 10/20/10 at 07:54 PM | read more »

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